Prep: 20 min
Cook: 10 min
Serves 4 to 6
There is no cream in this mousse, as all the richness comes from the chocolate and eggs. You could always pour double cream over the top if you miss it, or dust with cocoa powder if you don’t.
Ingredients
200g bittersweet dark chocolate, chopped
6 organic eggs
2tbsp strong black coffee or 1 tbsp cognac, Armagnac or rum
2tbsp caster sugar
2tbsp cocoa powder
Method
Melt the chocolate in a heatproof bowl set over a pot of hot, barely simmering, water. When half melted, remove from the heat, stirring occasionally. Allow to cool for 10 min. Separate the eggs and beat the yolks with the coffee or cognac, then beat in the chocolate.
Beat the egg whites until firm and peaky, then scatter with the sugar and beat until glossy. Add a large spoonful to the chocolate mixture, mixing well. Gently fold in the remaining egg white.
Pour into a serving bowl, cover and chill for 2 hours or until set.